What's Around Magazine May 2014

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SEASONAL RECIPES | COMMUNITY EVENTS | REVIEWS | SERVICES | PUZZLES ISSUE 106 - MAY 2014

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Publisher: What’s Around Ltd. Printed by: Context, Packington Editor: Paul Garrett © Copyright What’s Around Ltd. Advertising: 01530 832015 Email:advert@whatsaround.co.uk Web: www.whatsaround.co.uk Address: Hall Gardens, Ravenstone, Leics. LE67 2HF

Nut Allergies Page 24

Whilst every care has been taken to ensure that the information contained within this publication is accurate, neither the publisher, printer nor its editorial contributors can accept, and hereby disclaim, any liability to any party to loss or damage caused by the errors or omissions resulting from negligence, accident or any other cause.

All rights reserved. No part of this publication may be reproduced, stored in any retrieval systems or transmitted in any form - electronic, mechanical, photocopying, recording or otherwise - without the prior permission of the publisher.

What’s Around Ltd. does not officially endorse any advertising material contained within this publication.

Nevertheless, it will from time to time, recommend individual services and or businesses which have either been recommended by readers, contributors or by our own personal experience.

Film Review Page 53

Food & Drink 8

Seasonal Recipes

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Crab and scallop Mornay

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Salmon and asparagus terrine

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Vegetable garden risotto

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Seasonal Desserts

Monthly Features 10

Crossword

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Sudoku

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Book Review Too

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Book Review

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Wordsearch

Contents

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The Palace

General

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Jobs in the Garden

Copy deadline for june 2014 is 20th may 2014

Seasonal Desserts Page 50

4

Le Bistrot Pierre - Trevor Langley

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Just for Kids

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Nut Allergies

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Good New Films and those you may have missed

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Ashby Show - President & Guests announced

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Your Stars by Dan Worthaus

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IRace for Life

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What’s On

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Heather Pre-School 30th Anniversary

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Useful Numbers

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Singing Cafe 4 U

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Index of Advertisers

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seasonal recipes Pea & Mint Soup Serves 4 mins Prep 30 Ready in ins 10 -30 m Ingredients • 1 litre/1 pint 15fl oz water • salt • large handful fresh mint, leaves only • 500g/1lb 2oz fresh peas (shelled weight)

• salt and freshly ground black pepper • drizzle olive oil • 200ml/7fl oz crème fraîche • 4 slices Parma ham, fried or grilled until crisp (optional), to serve

1. Bring the water to the boil in a large pan and add a generous pinch of salt.

2. Add the mint leaves and bring the liquid back to the boil.

3. Add the peas and cook for 2-3 minutes, until the peas are just tender and bright green.

4. Strain the mint and peas, reserving the cooking liquid, and transfer the peas and mint to a food processor. Allow to cool for 3-4 minutes.

5. Add just enough of the cooking liquid to cover the peas and mint, then blend for 1-2 minutes, to create a smooth, bright green purée.

6. Season, to taste, with salt and freshly ground black pepper and add a generous drizzle of olive oil.

7. Add 140ml/4½fl oz of the crème fraîche to the pea and mint purée and pulse in the blender for a few seconds, until combined.

8. To serve, pour equal amounts of the soup into four warmed bowls. Add a neat tablespoon of crème fraîche into the centre of each and, if you wish, garnish with the crisp Parma ham.

Courtesy Mark Sargeant

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Asparagus risotto Serves 2 Prep 30 mins Ready in 10 to 30 mins

Ingredients For the risotto • 1 tbsp olive oil • 1 shallot, chopped • 1 garlic clove, chopped • 200g/7oz risotto rice (eg carnaroli or arborio) • 250ml/9fl oz white wine • 500ml/18fl oz hot vegetable stock • 4 asparagus spears, blanched, chopped • 25g/1oz unsalted

butter • 75g/2¾oz parmesan, or similar vegetarian hard cheese, grated • salt and freshly ground black pepper For the parmesan crisps • 150g/5½oz parmesan, or similar vegetarian hard cheese, grated

1. For the risotto, heat the oil in a frying pan and gently fry the shallot and garlic until softened but not coloured.

2. Add the rice and fry for one minute, stirring frequently, until coated in the oil.

3. Add the wine and simmer until absorbed by the rice.

4. Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and all the stock has been absorbed.

5. Add the asparagus, butter and parmesan, season, to taste, with salt and freshly ground black pepper and stir well.

6. For the parmesan crisps, place six small handfuls of grated parmesan onto a non-stick baking sheet at wide intervals. Press the piles of parmesan down to flatten them, then transfer to the oven and bake for 6-8 minutes, until golden-brown. Remove from the oven and allow to cool and set.

7. To serve, divide the risotto equally among two serving dishes and top with the parmesan crisps.

Courtesy Phil Vickery

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Book Review Too!

by Buck Verm

The Racketeer

By John Grisham Given the importance of what they do, and the controversies that often surround them, and the violent people they sometimes confront, it is remarkable that in the history of the USA only four active federal judges have been murdered.

Judge Raymond Fawcett just became number five.

His body was found in the small basement of a lakeside cabin he had built himself and frequently used on weekends. When he did not show up for a trial on Monday morning, his law clerks panicked, called the FBI, and in due course the agents found the crime scene.

There was no forced entry, no struggle, just two dead bodies - Judge Fawcett and his young secretary.

I did not know Judge Fawcett, but I know who killed him, and why.

I am a lawyer, and I am in prison. It’s a long story.

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recipe Crab and scallop Mornay

Serves 6 Preparation time less than 30 mins Cooking time 30 mins to 1 hour

Ingredients 6 large diver-caught scallops, shucked (keep the shells) knob of butter 100g/3½oz white or brown (or a mixture) handpicked crabmeat For the sauce 500ml/18fl oz whole milk 1 bay leaf ½ small onion, finely sliced 30g/1oz butter, plus extra for greasing 30g/1oz plain flour 1½ tsp English mustard powder 3 tbsp white wine 2 tbsp single cream 25g/1oz Gruyère cheese, finely grated 2 heaped tbsp snipped chives For the gratin topping 25g/1oz white breadcrumbs, made with crust-less day-old bread 25g/1oz Gruyère cheese, finely grated 3 heaped tbsp finely chopped curly parsley (optional) flaked sea salt and freshly ground black pepper

1.

Slice each scallop into three discs, put on a plate, cover with cling film and chill in the fridge while the sauce is being prepared. Scrub the deeper part of each scallop shell well with hot water and place on a rack over a baking tray, and grease the inside with butter. If you don’t have scallop shells available, use shallow gratin dishes instead. Preheat the oven to 220C/425F/ Gas 7.

2.

To make the sauce, pour the milk into a small saucepan and add the bay leaf and onion. Stir well and bring to a gentle simmer. Remove from the heat and leave to stand for 15 minutes.

Strain through a fine sieve into a jug.

3.

Melt the butter in a non-stick saucepan and stir in the flour and mustard powder. Cook for 30 seconds, stirring constantly. Gradually start adding the infused milk, stirring well between each addition. When all the milk is added, stir in the wine, cream and cheese and bring to a gentle simmer. Cook for 3-4 minutes, stirring constantly until the sauce is thick and smooth. Use a silicone whisk to stir the sauce if it has any lumps appearing.

4.

Remove the pan from the heat and stir in the scallops and chives and season to taste. Divide the crabmeat between the buttered shells or gratin dishes. Spoon the scallop mixture evenly into the prepared shells, making sure each one gets three slices of scallop.

5.

Mix the breadcrumbs with the grated cheese and parsley, if using, and season with salt and pepper. Sprinkle the breadcrumbs over the scallop mixture. Bake in the hot oven for 18-20 minutes until golden-brown and bubbling. (The scallops should have turned opaque, but remain sweet and tender.)

6.

Serve the scallops and crab Mornay with a crisp green salad and a glass of chilled white wine.

Courtesy Hairy Bikers

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recipe Salmon and asparagus terrine Serves 8 Prep Time over 2 hours Cooking Time 10 to 30 mins Ingredients 150g/5½oz fillet fresh salmon salt and freshly ground black pepper 7 thick stems asparagus 350g/12oz sliced smoked salmon 200g/7oz full-fat cream cheese 75g/3oz softened butter 1 tbsp freshly chopped chives 2 tbsp lemon juice cress, to serve 1.

Preheat the oven to 180C/350F/Gas 4.

2.

Place the fresh salmon on a square of foil. Season with salt and pepper.

Fold over the foil to make a parcel. Cook in the oven for 12-15 minutes, or until the flesh has turned to an opaque pink. Remove from the oven and leave to cool.

NOTE COOK’S two days in the p Remove the woody end from the asparagus and trim u r keep fo ze the This will to exactly the length of the loaf tin. Bring a frying pan can free ge. You utes to make it id fr of water to the boil and cook the asparagus stems for r 30 min o make terrine fo . You could als turn 3-4 minutes, or until they feel just tender when pierced e c li nd s a easier to idual ramekins with a knife. Drain and plunge into a bowl of ice-cold div in in t. is th water to cool. Drain and pat dry. them ou

3.

4.

Grease the loaf tin, then line with a double layer of cling film. Open the pack of smoked salmon and separate the slices. Trim one slice to fit the base of the tin, and then cut slices to fit all four sides, leaving a little to overhang. Reserve one slice for the top.

5.

Place the remaining smoked salmon in a food processor with the cold cooked salmon, cream cheese, very soft butter, chives and lemon juice. Blend until smooth and season to taste.

6.

Spread half of the smoked salmon mixture into the lined tin and top with the asparagus spears, laying head to tail so that they fit tightly into the tin. Top with the remaining salmon mixture and lay the last piece of smoked salmon on top.

7.

Cover the terrine with cling film and leave to chill for at least six hours

8.

in the fridge, then turn out, remove the cling film and cut into slices. Scatter with cress and serve with toast or salad.

Courtesy Mary Berry

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healthy living Nut Allergies Tree nuts and peanuts are the most common nut allergies in children and adults. A lot of children are fortunate enough to grow out of their allergy however, some are not. This allergy can stay with them through to their adult years.

When a person comes into contact with a nut the body will do one of two things.

It will either use the nut as a source of nutrient or your body will see it as an ‘invader’ and your immune system prepares itself to fight. The second time you have a nut the immune system recognises this as the ‘invader’ and tries to rid it from the body. When this happens the person starts to get symptoms which include: The mouth and the lips begin to tingle, the face can begin to swell, a rash appears on the body like a nettle rash and there is a feeling of tightness around the throat.

If the sufferer has a severe reaction they will have all the mentioned symptoms plus a few extra ones such as: Wheezing or finding it difficult to breath and a sense of impending doom.

This type of reaction needs immediate medical attention as it is known as an anaphylactic shock. If left untreated this can result in death. Many sufferers who have the allergy carry medication around with them at all times. This is known as an Epipen. Inside the container is a shot of epinephrine which is injected into the body to stop the symptoms. An ambulance must be called.

The best way to deal with a nut allergy 24

is not to have any nuts at all. This is easier said than done. A tree nut is a type of seed from a plant such as Brazil nuts, cashews and almonds. Peanuts are actually a member of the legume family.

A sufferer wouldn’t eat a bag of salted peanuts or cashews if they had a known allergy and they would also refrain from eating products that have nuts as part of their ingredients. For instance, if a cake is called coffee and walnut the sufferer would even attempt to have a slice, but if the nut was hidden within the ingredients, a little more detective work has to be sought. The sufferer should always read the list of ingredients in foods before they consume them. It many not be obvious that nuts are present so therefore they must read the labels. If the sufferer is eating out they must speak to the chef and ask if the product has been made with nuts. In fact, if a food stuff has been made in a container that has previous had nuts in it this can also cause a reaction.

Oils and dressings need to be studied too as there can be nuts within the ingredients. The list of foods that do or may contain nuts is endless. Here are some examples: Marzipan, Nougat, barbecue sauces, chocolate, ice cream, pesto, vegiburgers, energy bars and breakfast cereals. Even some alcohol can contain nuts, such as Gin and Amaretto. Foods and beverages are not the only allergy sources of nuts.

The sufferer must also be aware that when they put the bird seed out they must do so whilst wearing gloves and even lotions and soaps can contain nut oils.

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President for 100th Ashby Show & Special Guests Announced Local farmer Robert Botham has been named as President of Ashby Agricultural Society’s Centenary Show being held on Sunday, 13th July 2014 at Cattows Farm, Heather, Leicestershire. He has played a key role in organising Ashby Show for 40 years since joining the Society as a Young Farmers’ representative.

He said: “It is the greatest honour to have been elected as President for Ashby’s 100th Agricultural Show. My family have been farming on the outskirts of Ashby for the last 70 years and I have been involved with the show for most of my life. It is a great achievement for Ashby Show to have reached this milestone when we have seen many other bigger shows disappear in recent years. We are looking forward to our best show ever and welcoming our sponsors, competitors, traders and guests.”

The 100th Ashby Show will feature a rich mix of top class entertainment led by the spectacular Bolddog Lings Motorcycle Display Team and the brilliant JC Ball’s Dancing Diggers. Adam Henson, from BBC’s Countryfile and Lambing Live, will be making guest appearances throughout the day and strong man personality Geoff Capes will be judging the budgies. There will also be championship livestock competitions as well as a wide variety of trade stands and refreshment outlets.

For more information on the show and its location visit www.ashbyshow.com. Discounted advance tickets can be purchased online at the Ashby Show website or from the Show Office. On the day prices are adult £12.50, OAP £10.00, child £5.00 (under 4 years old free). A family ticket which allows 2 adults and 3 children is £35.00. Alternatively you could become an Ashby Agricultural Society Member for £35. The annual fee entitles you to 2 free tickets and a forward parking pass. It also includes entry to the Members’ Marquee.

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recipe Vegetable garden risotto

Serves about 4 Preparation Time less than 30 mins Cooking Time 10 to 30 mins Ingredients

250g/10oz broad beans 50g/2oz butter 3 tbsp olive oil 1 tbsp chopped fresh mint leaves 1 onion, finely chopped 2 garlic cloves, crushed 3-4 sprigs fresh thyme 1 long strip lemon zest 1 bay leaf 150g/5oz Arborio risotto rice 150ml/5oz dry white wine 750ml/1 pint 7fl oz hot vegetable stock 100g/3½oz peas 1 bunch asparagus, trimmed and cut into short lengths 100g/3½oz fresh runner beans, de-stringed and cut into long thin strips 100g/3½oz feta cheese, drained and crumbled into small pieces sea salt flakes and freshly ground black pepper parmesan shavings, to serve (optional)

COOK’S

NOTE

n ours of a ntial flav to this e s s e e Stir th ime in summert t risotto.

English an rd e v , delicious

1.

Fill a saucepan with water and bring to the boil. Add the broad beans and return to the boil.

Cook for one minute then drain in a colander under running water until cold. Remove the beans from their skins and set aside. Mix the mint with two tablespoons of the olive oil and set aside.

2.

Melt 25g/1oz of the butter with the remaining oil in a large non-stick saucepan and fry the onion and garlic for five minutes until softened, but not coloured. Stir in the thyme, lemon zest, bay leaf and risotto rice and cook for a few seconds more until the rice is glistening.

3.

Pour the wine in to the pan and boil over a medium heat until the liquid has reduced by half.

Slowly start adding the stock, a ladleful at a time, stirring well between each addition. Simmer for 2-3 minutes or until the liquid has almost all been absorbed before adding more. Cook for 15 minutes or until the rice is tender.

4.

Meanwhile, fill a medium saucepan with water and bring to the boil. Cook the runner beans for three minutes, or until tender. Drain in a colander then return to the pan and toss with a small knob of the remaining butter and plenty of ground black pepper.

5.

Remove the thyme and lemon zest from the rice and discard. Stir in the broad beans, peas and asparagus with the remaining stock and cook for three minutes until tender, stirring regularly.

Remove from the heat and stir in the feta. Season with salt and freshly ground black pepper.

Cover with a lid and set aside.

6.

Add the remaining butter to the risotto and stir. Spoon into four deep plates and tap gently on the work surface to spread the risotto slightly. Spoon over the minted olive oil. Top with the runner beans and shavings of fresh parmesan and serve immediately.

Courtesy The Hairy Bikers

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Missing You by Harlan Coben

The latest from bestselling author Harlan Coben, a heart-pounding thriller about the ties we have to our past…and the lies that bind us together.

It’s a profile, like all the others on the online dating site. But as NYPD Detective Kat Donovan focuses on the accompanying picture, she feels her whole world explode, as emotions she’s ignored for decades come crashing down on her. Staring back at her is her ex-fiancé Jeff, the man who shattered her heart 18 years ago.

Kat feels a spark, wondering if this might be the moment when past tragedies recede and a new world opens up to her. But when she reaches out to the man in the profile, her reawakened hope quickly darkens into suspicion and then terror as an unspeakable conspiracy comes to light, in which monsters prey upon the most vulnerable.

As the body count mounts and Kat’s hope for a second chance with Jeff grows more and more elusive, she is consumed by an investigation that challenges her feelings about everyone she ever loved—her former fiancé, her mother, and even her father, whose cruel murder so long ago has never been fully explained. With lives on the line, including her own, Kat must venture deeper into the darkness than she ever has before, and discover if she has the strength to survive what she finds there.

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the palace

May’s forthcoming events at the Palace are as follows: Saturday, 10th May – ‘God Of Carnage’ – The play tells the aftermath of a playground fight between two boys when their parents meet to discuss the incident and work out what should be done. What starts out as a civilized adult chat soon spirals into a hilarious afternoon of alcohol, violence and verbal warfare so prepare to be to be shocked and stunned! A hilarious play is a comedy of manners ...without the manners! Written by award winning playwright Yasmina Reza, God of Carnage has picked up countless awards. This performance contains some strong language, so it is more suited to adults. Tickets: £5.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability) Please check with ticket outlets to avoid disappointment.

Wednesday, 14th May – Wine tasting evening – The Palace is hosting it’s third wine tasting evening. Starts at 7.00pm. Presented by Majestic Wines. Tickets £8.00 and limited to a maximum of 30 places! Tel: Gary at The Palace on 01530 262400 or Corinne 01530 451725 to reserve your place.

Friday, 16th May - Film Night – ‘Saving Mr Banks’ (PG) Emma Thompson and Tom Hanks star in this bittersweet story behind Walt Disney’s battle to get the rights to make the book ‘Mary Poppins’ into a movie. Doors/ bar open at 7.00pm. Film starts at 7.30pm. Tickets: £5.00/£4.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability).

Wednesday, 21st May – The Palace Annual General Meeting. The meeting will be held at The Palace and will begin at 7.00pm. Open to the general public, but membership is required in order to vote. If you would like to find out more about becoming a member contact Tel: 01530 262400.

Saturday, 24th May - Ibstock Historical Society’s ‘History Day’ – A range of displays from Roman Roof tiles to Mining memorabilia. Also to commemorate the beginning of the First World War there will be WW1 era medals and cap badges, model battleships, planes and battlefield tunnelling displays. There will be activities for children and Ibstock College will be displaying some of the students work (this event is part of a two day activity beginning on Friday 23rd in the Old Hall at the front of Ibstock Community College, which will also be open to members of the public).

The Palace will be open to the public from 10am till 4pm on Sat 24th May. Admission is free.

Refreshments will be available.

Saturday, 24th May - The Holman-Climax Choir and Coalville Male Voice Choir in Concert.

A wonderful evening of music and song. Concert starts at 7.30pm. Doors and Bar open at 7.00pm. Tickets: £8.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability) Please check with ticket outlets to avoid disappointment.

Saturday, 31st May - Palace Social Dance. A very popular evening of Ballroom, Latin, and Sequence. Doors & bar open at 7.30pm. Dancing from 8.00pm ‘til 11.00pm. Tickets: £5.00.

Advance tickets: from The Palace Tel: 01530 262400 or Halls Tel: 01530 260460.

Coming soon: Friday, 6th June –An evening with Leicester City Legends Steve Walsh & Alan Birchenall.

Starts at 8.00pm. (Doors open 7.30pm). ‘Walshie’ and ‘Birch’ will be here on stage telling you about what happened in their time at Leicester City. The evening includes stories about events which city supporters will remember, along with many things that weren’t public knowledge! You will have the chance to ask questions and find out anything you want to know about Leicester City. Tickets: £10.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability) Please check with ticket outlets to avoid disappointment.

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Regular bookings: Monday Mosaic Disability Services - 9.30am - 3.30pm. Contact Amanda Tebbutt on (0116) 2318720 0r (07912) 480961.

Fitsteps – 6.15 – 7.15pm. FitSteps has been designed by Strictly Come Dancing stars Natalie Lowe and Ian Waite. Sally Eastham has been personally trained by them to bring you FitSteps the new dance fitness phenomenon. FitSteps is a unique dance fitness programme. Using the most popular Latin and Ballroom dances, they have developed a dance fitness programme that delivers results fast. Contact Sally Eastham on 07966 107244.

Fitness Pilates class – 7.45pm – 8.45pm. Contact Michelle Scott-Worthington on (07887) 678367.

Tuesday Bubbles Playgroup – 10.30am – 12 Noon. Contact Rachel Seabrook on (01530) 452144.

Circuit Training – 6.45pm – 7.45pm. Contact Curtis Smith on (07870) 498110 or (01455) 291656.

Tai Chi – 8pm – 9pm. Contact Doug Gerrard on (07969) 480684.

Wednesday 60+ Fitness Pilates – 9.30am – 10.30am. Contact Michelle Scott-Worthington on (07887) 678367.

Thursday Active Steps Workout – posture, balance and fitness class – 11am – 12 noon. Contact Michelle Scott-Worthington on (07887) 678367.

Outlook Group (a social group for senior citizens) - 1.30pm – 3pm. Contact Elaine Hodgetts on (01530) 262400.

Bingo – Doors open 7.30pm. welcome.

Eyes down at 8pm.

Licensed bar & refreshments.

Everyone

Friday Tai Chi – 10am – 11am. Contact Michael Cashmore on (07714) 215216.

Childrens Dance Classes - Beginners Ballet 4.00-4.45pm; Beginners Tap 4.45-5.30pm; Musical Theatre 5.30-6.15pm Contact Miss Jessica of Rochelle School Of Dance (established over 60 years in the area) (01455) 636514, (07949) 121442 or office@rochelle-dance.com Saturday Community Morning at the Palace – 10am to 12 noon. Every Saturday (except the 1st Saturday each month) the Palace plays host to groups, organisations and associations from the village, including the Ibstock Historical Society. So if you would like to learn more about what is happening in your community, come along to the Palace. Also a variety of market stalls selling locally produced goods, including delicious home made cakes, plus produce from Ibstock’s very own Dairy, including milk, butter, yoghurt and cream. Light refreshments available.

Sunday Gatling Fun Productions – local film group - 2.00-4.00pm. Every two weeks. If you are interested in being involved in the film making business, ring Ian Hodges on 07964 976099 for further details.

The Palace Community Centre is available to hire for regular events and commercial hire, as well as private parties and celebrations. The Palace has a fully licensed bar, kitchen facilities, large free car park opposite venue, good disability access and facilities, full PA and lighting system, large screen and wi-fi, making it an ideal venue for numerous types of events.

SEE OUR WEBSITE www.thepalaceibstock.co.uk FOR MORE DETAILS

The Palace Community Centre Ltd., High Street, Ibstock, Leicestershire, LE67 6LH. Tel (01530) 262400. e-mail: enquiries@thepalaceibstock.co.uk

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49

seasonal desserts Rhubarb panna cotta with roasted Serve rhubarb s 4 Pr

ep 30 about mins 2 hou rs

Ingredients For the roasted rhubarb • 500g/1lb 2oz rhubarb, cut into 3cm/1¼in pieces • 2 tbsp caster sugar • 4 tbsp apple juice For the panna cotta

• 75g/2½oz caster sugar • 150ml/5fl oz double cream • 2 leaves gelatine, soaked in a bowl of water until soft, squeezed dry • 300ml/11fl oz buttermilk

1. For the roasted rhubarb, preheat the oven to 200C/400F/Gas 6.

2. Place the rhubarb onto a roasting tray, sprinkle over the sugar then drizzle over the apple juice. Roast in the oven for 8-12 minutes, or until just tender.

3. Blend 125g/5oz of the roasted rhubarb to a purée in a food processor. Reserve the remaining roasted rhubarb.

4. For the panna cotta, bring the sugar and cream to a simmer in a pan, stirring continuously until all of the sugar has dissolved.

5. Add the softened gelatine leaves and continue to simmer until dissolved.

6. Add the rhubarb purée and stir until well combined, then remove from the heat and set aside to cool slightly. Add the buttermilk and stir until well combined.

7. Place four dariole moulds or ramekins onto a baking tray. Place a piece of the reserved roasted rhubarb into the bottom of each of the dariole moulds and pour the panna cotta mixture on top. Chill in the fridge for 1-2 hours, or until set.

8. To serve, remove the panna cotta from the fridge. Briefly dip the base of each into a bowl of boiled water. Gently slide a knife around the edge of each of the four panna cotta and turn each out into the centre of a serving plate. Spoon the remaining reserved rhubarb, and the juices, around the edge of each of the four serving plates. (Reheat the roasted rhubarb if desired.)

Courtesy Nigella Lawson

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Key lime and elderflower pie s8 Serve ins 0m 3 p e r P in Ready rs u o h 2 over

Ingredients For the biscuit base • 175g/6oz digestive biscuits (or ginger biscuits) • 80g/3oz butter, melted • 50g/2oz caster sugar For the filling • 1 x 400g/14oz tin condensed milk • 100ml/3½fl oz freshly squeezed lime juice

(about 3 limes) • 1 lime, zest only, finely grated • 75ml/2½fl oz elderflower cordial (one that has a 1 to 10 dilution ratio) • 3 free-range egg yolks • 200ml/7fl oz double cream • icing sugar, to taste • mint sprigs, for garnish

1. For the biscuit base, finely crush the biscuits by placing into a sealed plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl and add the sugar, stirring well to combine.

2. Pour the melted butter over the biscuit crumbs and mix until thoroughly combined. Place the crumb mixture in a 23cm/9in springform cake tin, and press into the tin evenly with your fingers. Build up the sides of the crust to a height of about 4cm/1½in. Place in the fridge for 20 minutes, or until firm.

3. Preheat the oven to 170C/325F/Gas 3.

4. For the filling, in a large mixing bowl whisk together the condensed milk with the lime juice, lime zest, elderflower cordial, egg yolks and half the cream until the mixture thickens.

5. Pour mixture into the pie crust, give the tin a little shake to level the top and bake for 15-20 minutes. The pie is ready when the filling has a slight wobble.

6. Set aside to cool for half an hour in the baking tin, then chill the pie in a refrigerator for as long as possible.

7. When ready to serve, whip the remaining cream with icing sugar, to taste. Be careful not to overwhip it; the cream should remain soft and billowy. Spoon the whipped cream onto the top of the pie.

8. Serve in slices with a few mint leaves for garnish.

Courtesy Emily Angle

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This Months Jobs in the Garden Look around yourself and notice what your neighbours are growing in their gardens and what they are creating in their landscapes. Think of how you might utilize some of their ideas along with your own brainstorms to make your garden just a little bit better.

Time to start thinking about the summer garden. If one wants to enjoy colour during the summer, spring is the time to plant out the summer flowering annuals, bulbs, perennials and shrubs. This is also the month to begin getting the lawn in shape for the summer. In fact, what you accomplish this month will greatly cut back on garden maintenance the rest of this spring and summer.

Remove the wilting seedheads from Rhododendrons and Azaleas, so that the plants energy can go to foliage growth and next years flowers, rather than seeds. Work lime in the soil around your Hydrangeas to produce pink flowers or Aluminum Sulphate for blue.

Early flowering deciduous shrubs such as Forsythias, Weigela, and Spiraea should be pruned back when they have finished blooming. Cut back a third of the oldest canes to ground level, then cut back one third of the remaining branches by one third of their height.

Lilacs should be pruned lightly after they finish blooming, removing sucker growths and dead blooms. Feed lilacs in May with a good all purpose fertilizer after they have finished blooming. If your soil has an acidic pH, work a little lime into the soil as well.

Break off wilting Tulip or Daffodil heads but continue to feed and care for the plants until the foliage has died back naturally. Old plantings of Daffodils may be divided and moved when they have finished blooming, but treat them as growing plants and use care to protect the foliage and roots. Water them thoroughly after transplanting. It is best not to dig or move other spring flowering bulbs until their foliage has ripened and died back.

Ornamental grasses and bamboos should be divided or transplanted now, as growth commences. Large, tough bamboos will need a sharp spade and some force. The smaller, running varieties like Pleioblastus auricoma and variegata can be cut to the ground to produce a fresh crop of striped foliage.

Sweet peas can still be sown directly where they are to flower. They make a rapid seasonal covering for a less than pretty fence and coil their tendrils around chain-link with ease. Pick flowers regularly to keep them coming, they stop if allowed to go to seed.

If you missed sowing some annual flowers sow some now, choose evening flowers, especially if you are out all day, then you can enjoy there fragrance in the evening...fragrant night-scented stocks, white-flowered cosmos ‘Purity’ and annual evening primroses (Oenothera odorata), which open their brilliant lemon flowers at dusk, so that moths can pollinate them. Scatter them where you want the flowers.

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just for kids

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one thing in common: Oscorp.

Million Dollar Arm (2014)

The Amazing Spider Man 2 (2014) We’ve always known that Spider-Man’s most important conflict has been within himself: the struggle b e t w e e n the ordinary obligations of Peter Parker and the extraordinary responsibilities of Spider-Man. But in The Amazing Spider-Man 2, Peter Parker finds that his greatest battle is about to begin. It’s great to be Spider-Man (Andrew Garfield). For Peter Parker, there’s no feeling quite like swinging between skyscrapers, embracing being the hero, and spending time with Gwen (Emma Stone). But being Spider-Man comes at a price: only Spider-Man can protect his fellow New Yorkers from the formidable villains that threaten the city. With the emergence of Electro (Jamie Foxx), Peter must confront a foe far more powerful than he. And as his old friend, Harry Osborn (Dane DeHaan), returns, Peter comes to realize that all of his enemies have

In a last ditch effort to save his career as a sports agent, JB Bernstein (Jon Hamm) concocts a scheme to find baseball’s next great pitching ace.

Hoping to find a young cricket pitcher he can turn into a Major League Baseball star, JB travels to India to produce a reality show competition called “Million Dollar Arm.” With the help of a cantankerous but eagle-eyed retired baseball scout (Alan Arkin) he discovers Dinesh (played by Madhur Mittal) and Rinku (played by Suraj Sharma), two 18 year old boys who have no idea about playing baseball, yet have a knack for throwing a fastball. Hoping to sign them to major league contracts and make a quick buck, JB brings the boys home to America to train. While the Americans are definitely out of their element in India — the boys, who have never left their rural villages — are equally challenged when they come to the States. As the boys learn the finer points of baseball — JB, with the help of his charming friend Brenda (Lake Bell) — learns valuable life lessons about teamwork, commitment and what it means to be a family.

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your stars Your Stars for the Month 2014 by Dan Worthaus Aries - March 20th - April 20th Change is on the horizon, dear Aries, and a spiritual revelation or attitude breakthrough occurs in May that propels you along a new path this spring and summer. Adventure, travel, and higher learning call to you. You are setting your sights on the future instead of worrying about the past, and setting your sights high! There may be unexpected events that free you from confining situations. Financial concerns and mix-ups lift by mid-month, when a new budget will be helpful. You are ready to pursue romance and to take the lead.

Taurus - April 21st - May 21st Mid-month forward is a feel-good time for you, dear Taurus, when you feel the need to make a fresh start. Communication problems can be a bit troublesome until then, however, particularly when it comes to money and love. Love ties are coming up for review, and the need to put the past behind you becomes insistent. Some of you will be determining whether a romantic relationship is strong enough to be brought forward. A surprising new friendship could develop this month.

Gemini - May 22nd - June 21st You are especially magnetic this month, dear Gemini, particularly in the second half of May. Love and appreciation are easy to attract this month. Your desire to learn, share ideas, and improve your skills is powerful. Strong energy for new beginnings in close relationships is with you in the last week of the month. It’s also a time when exciting professional and travel opportunities could arise, seemingly out of the blue. Stimulating changes in the realms of friendships, group connections, and business plans are on the horizon.

Cancer - June 22nd - July 23rd Motivation to make money is strong this month, dear Cancer. You are also enjoying lively friendships and group activities. The work you do could find financial support in May, or your work may be related to supporting others’ talents and resources. Many of you will achieve more recognition, a promotion, or a position of increased responsibility on the career front this spring and summer, and unusual developments in May seem to be pushing you in that direction. Work is stimulating and a little hectic in the last week of the month.

Leo - July 24th - August 23rd Career and professional interests are strong this month, dear Leo. Mix-ups or delays lift by mid-month, and you are back on track. New ideas are abundant, and your energy levels run high. Some form of tug of war when it comes to finances could be irksome in May, but clearing up financial matters will do wonders for your outlook. Friendships are especially rewarding this month, and new feel-good connections can be made. Some of you will be meeting new romantic interests or experiencing a rejuvenation of romance in existing relationships.

Virgo - August 23rd - September 22nd Business relationships are strong this month, dear Virgo. You have that extra “edge” when it comes to appealing to superiors as well as co-workers. A change of residence, a working partnership, an opportunity to work from home, or an alliance with an old family friend or co-worker could be in the offing. Reticence about changes in a close personal relationship is something you have been struggling with for some time, and now is a good time to examine what is holding you back. New travel or educational plans are likely mid-month.

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Libra - September 23rd - October 23rd May is a sociable month for you, dear Libra, especially from the 21st forward. You are making exciting new contacts and reconnecting with old friends. You are keen on sharing your personal philosophies with others and are especially intrigued with other points of view. Restlessness with routine is sure to get you out and about. Financial matters begin to clear up mid-month. Some nagging health or work problems need attention, especially those revolving around poor communication. Conditions in your close partnerships may begin to feel confining now, and demand a major overhaul.

Scorpio - October 24th - November 22nd May is an excellent month for giving your close personal relationships the attention they deserve, dear Scorpio. By mid-month, tensions and communication troubles clear up. A partner is more willing to share himself/herself on deeper, intimate levels. May 13th brings a rush of positive energy to a partnership. It’s a great time for making new resolutions.

Finances bring pleasant surprises this month and next, but money could be spent as quickly as they are earned if you are not careful! Your hobbies or sideline work can be especially lucrative this month.

Sagittarius - November 23rd - December 21st May is strong for social life, negotiations, and communications, dear Sagittarius. However, before mid-month, some conversations can be strained and non-productive, particularly with a partner and on the job. It’s best to leave important conversations for the second half of May. Some problems balancing career and family obligations are likely. Your spirit for adventure runs high, yet you are especially busy with work obligations and health routines. A new home or living arrangement might be in the offing. The 26-28 brings a surprising personal revelation. It’s time to listen to your heart.

Capricorn - December 22nd - January 20th A mostly entertaining month is in store for you, dear Capricorn. While some communication snafus can get your goat, especially with a romantic partner, your creative flow returns mid-month. The chance for creative and romantic new beginnings arrives just in time to revitalize your outlook. The urge to work is weaker than usual, so if you can manage it, down time or a vacation might be in order. Finances are strong, particularly those related to the communications industry and online endeavours. You are especially intuitive when it comes to financial prospects.

Aquarius - January 21st - February 19th Important group connections and friendships come along suddenly this month and next, dear Aquarius. Conversations with friends and acquaintances can be eye-opening, propelling you along a new path of discovery in the coming months. Financial concerns and possibly even battles may challenge you this month. Straightening out domestic problems will also be necessary, and this sets the stage for pleasant relations with family and a more organized home life in the second half of the month. Energy runs high for romance, entertainment, and recreation in May. A partnership is animated and spirited.

Pisces - February 20th - March 20th Career opportunities are likely to arise this month and next, dear Pisces, quite possibly of the behind-the-scenes variety, or involving online endeavours. Energy for improving your skills and getting projects going runs extremely high this month, so take advantage. While pushing yourself too hard will never work to your benefit in the long run, taking some extra time to tend to projects that have been on hold will be fulfilling. Troublesome or mixed up communications are likely to clear up by mid-month. Love opportunities increase dramatically from the 19th forward.

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what’s on Saturday 3rd May 2014 French Market in Ashby.

Sample some of the finest authentic French and continental goods on your own doorstep. Sample and purchase mouth-watering continental delicacies, cheeses, hams, olives, breads, cakes, fruit, nuts, sausages, jams etc. A little bit of France right here in Ashby. At Brook Street, Ashby de la Zouch.

9.00am to 5.00pm. Admission free. Call 01530 416961 for more details.

Sunday 18th May 2014 The Second Minute. A new play by Andy Barnett. The past meets the present in this heroic and heartbreaking tale of one soldier’s life in WW1. A Nottingham Playhouse production, supported by Centre Stage.

At Century Theatre, Snibston starting at 7.30pm. Admission £8 advance, £10 on the door.

Call 01530 278444 for more details.

£8.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability) Please check with ticket outlets to avoid disappointment.

Friday 30th May 2014 A New York Winter’s Tale (12A). A burglar falls for an heiress who dies in his arms.

When he learns he has the gift of reincarnation he sets out to save her. Fantasy romance starring Colin Farrell, Jessica Brown Findlay & Russell Crowe. At Century Theatre, Snibston starting at 7.30pm. Admission £3.50 on the door. Call 01530 278444 for more details.

Thursday 5th June 2014

Ashby Castle WI – Our Resolution meeting followed by entertainment. Meet at the Congregational Church, Kilwardby St. at 2pm. There is a small fee for visitors and refreshments are available.

Friday 23rd May 2014 For more info, call Lesley on 12 Years A Slave (15). Winner 01530 455957. of 3 Academy Awards 2014 including Best Picture, an Saturday 7th June 2014 incredible true story of a free Open Gardens. The Friends black man sold into slavery. of St John the Baptist At Century Theatre, Snibston Church, Heather invite you starting at 7.30pm. Admission to come along to their Open £3.50 on the door. Call 01530 Garden and Plant Sale at 57 278444 for more details.

Sweptstone Road, Heather.

The Garden Café will be Saturday 24th May 2014 open selling refreshments The Holman-Climax Choir and including home-made cakes.

Coalville Male Voice Choir in All proceeds towards the Concert. A wonderful evening Church Flower Festival. At 57 of music and song. Concert Sweptstone Road, Heather. starts at 7.30pm. Doors and 2.00pm to 4.00pm. Admission Bar open at 7.00pm. Tickets: 50p adults, children free.

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Saturday 7th June 2014 Netherseal Fete. Stalls galore, food & drink, live music, displays, exhibits, performances, bar, animals, Dog Show, RAF flypast and a few surprises. Tel: 01283 761202, Email: newlands@ leonardcheshire.org. All funds to charity. Organised with Ashby Castle Rotary Club.

12.00 - 5.00. At Newlands House “Leonard Cheshire Disability home”, Main St, Netherseal DE12 8DA. Admission. £1.50, under 12’s free. For more information call 01283 761202.

Saturday 28th June 2014 Tennis Charity Fundraising Day. Family fun charity fundraising day with summer fete, stalls galore, children’s multisports, adults fun tennis tournament and a 12 hour marathon doubles tennis match. Pimms, strawberries & cream and hot food available throughout the day.

Wimbledon on the TV in the bar! Come down to watch the tennis, whilst enjoying refreshments on the terrace in a picturesque setting!

11.00am to 9.00pm at Ashby Castle Lawn Tennis Club (off South Street opposite Ashby Castle). Entry free. Call 07931 412238 for more details.

It’s free to have your event details published in the What’s On section.

Either email us with your details to info@whatsaround.co.uk or fill out our on-line event form at www. whatsaround.co.uk. Space permitting we’ll get your event noticed.

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index I n d ex o f Ad ver tise rs

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Due to popular demand, Peter Liddle will be given another course of six talks - this time concentrating on The Romans in Leicestershire. The classes will run on Thursdays, from 1st May to 5th June and from 2.00 p.m. to 4.00 p.m. You can book for all six for £30 or pay for individual ones at £6 a session.

A reminder that the Exhibition for May and June celebrates the 125th Anniversary of Ashby Bowls Club.

The Museum has recently played host to three other organisations. On 1st - 3rd April, it was used by Mantle Arts of Coalville, which received support from the Heritage Lottery Fund to undertake a project focused on the life of the pioneering Edwardian parachutist, Dolly Shepherd.

Ashby Museum is its partner in the project, which involves researching, creating and producing a 20-30 minute audio drama. Interviews to appoint a Director were held at the Museum, which stores the Dolly Shepherd Archive. The Friends of Ashby Bath Grounds met at the Museum on 2nd April for their first A.G.M., and a small display of old photographs of past activities on the Bath Grounds was mounted for those attending. On 10th April, an English Heritage Members’ Exclusive Event was held at the Museum, when local historian Ken Hillier described the life and times of the town and castle during the Wars of the Roses. Visits were made to St. Helen’s Church and the Castle. Refreshments were provided by Patricia Clews.

We are pleased to welcome KUDOS Education on Tuesdays. Their after-school tuition centre opened at the Museum on 29th April and runs weekly from 4.00 p.m. to 7.00 p.m.

For further information, their website address is www.kudoseducation.co.uk Visit our website for information about booking our Ferrers Community Room. www. ashbydelazouchmuseum.org.uk The next Kids’ Club on Young Historians runs from 1 p.m. – 4 p.m. on Saturday 3rd May. Ashby Museum looks forward to welcoming old and new friends to its stand at the Moira Canal Festival on Saturday 17th and Sunday the 18th of May. Our Reminiscence Boxes are still proving to be a valuable resource for local care homes. Please get in touch with the Museum if you would like to borrow one.

Friends of Ashby Museum Many thanks to all who supported our recent concert and coffee morning enabling us to raise over £300, all of which goes to help the museum. Our next coffee morning is on Wednesday May 14th, when John Loach will be speaking on his life as a Rookie Cop. On Saturday 9th August we are holding a Family WW1 day at the museum with activities for children and adults + refreshments. A date for your diary: Friday 10th October the Ian Clewes Memorial Quiz at Packington Memorial Hall. Teams of 6 needed.

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